Author: Solace Farmer

We raise Finnish Landrace Sheep (Finnsheep), Boer Goats, Hereford cross cattle, and Duroc/Hampshire Pigs. Our Animals are part of our everyday life as well as our livelihood. We are located in the Pacific Northwest at the edge of the ponderosa forest just west of the Rocky Mountains near Spokane, WA. Our farm is based on the concept of holistic farming and permaculture. We raise and feed all our animals organic hays and grains grown by ourselves and other small family farms in our community. This farm produces Fiber for spinning, felting and weaving. We also sell handspun yarns and do custom spinning for your projects as well as create artisan made items from our hands to your home. We are a family committed to the agricultural concept of the FAMILY FARM being the best way to produce the products our society needs while being careful stewards of our environment and good caretakers of the animals entrusted to our care. We breed and sell quality seed stock from our farm with special discounts for 4H and FFA members. Please email with any questions about animals available for purchase or if you experience any difficulty with this site.

Spicy Lamb Coconut Curry Ramen

INGREDIENTS

2 tablespoons sambal oelek

2 shallots, peeled and halved

6 cloves garlic, peeled

1 (2 inch) piece ginger, peeled and sliced

1/4 cup cilantro stems, chopped

1 tablespoon ground coriander

1 tablespoon ground turmeric

1 teaspoon curry powder

1 tablespoon vegetable or canola oil

2 (14 ounce) cans unsweetened coconut milk

2 cups chicken broth

1 tablespoon fish sauce

1 tablespoon light brown sugar

Kosher salt

Spicy Lamb (recipe below)

2 (3 ounce) packages instant ramen noodles, flavor packets discarded*

2 eggs

1 bunch scallions, very thinly sliced

1 lime, sliced into wedges

Cilantro, for garnish

FOR THE SPICY LAMB

1 tablespoon vegetable or canola oil

1 pound American ground lamb

2-3 teaspoons sambal oelek, depending upon how spicy you’d like

1/4 teaspoon garlic powder

1/4 teaspoon ginger powder

Kosher salt

DIRECTIONS

Puree sambal oelek, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 3 tablespoons water in a food processor until a smooth-ish paste forms.

Heat oil in a large pot over medium heat. Add the above paste and cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes. Pour soup through a fine mesh strainer and discard solids. Return soup to the pot and keep hot.

Meanwhile, cook eggs: bring water to boil in a medium saucepan. Lower heat to a rapid “hard simmer”. Carefully lower eggs into water and cook for exactly 6 1/2 minutes. Use a slotted spoon to remove eggs from water and place in an ice bath (bowl filled with very icy water). Let eggs cool completely, then carefully peel and slice in half.

Meanwhile, cook spicy lamb: heat oil in a large skillet over medium-high heat. Add lamb and season with Kosher salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6 minutes. Stir in sambal oelek, garlic powder, and ginger powder and cook for 1 more minute. Remove from heat and set aside until soup is done.

Cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).

Divide broth between bowls. Add ramen noodles, spicy lamb, scallions, and garnish with cilantro. Serve with lime wedges. Devour immediately.

NOTES

*You can also feel free to use another type of noodle-like thicker stir fry rice noodles or even spaghetti!

**If you have extra soup and lamb leftover, refrigerate and reheat for a future meal!

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Roast Leg of American Lamb with Potatoes & Lemon

Leg of Lamb

INGREDIENTS

  • 1 bone-in leg of lamb, about 5 pounds
  • 1 tablespoon + 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 12 cloves of garlic, peeled and cut in half
  • 1 teaspoon + 2 tablespoons extra virgin olive oil
  • 4 pounds yukon gold potatoes, quartered
  • 2 organic lemons, cut into eighths
  • 3/4 pounds shallots, peeled and cut into quarters
  • 3 teaspoons dried oregano
  • 2 teaspoons dried rosemary
  • 2 cups vegetable stock
  • 1/4 cup fresh lemon juice
  • 1/4 cup dry white wine

DIRECTIONS

The night before cooking, use a paring knife to make 24 1-inch punctures around the leg of lamb. Rub it inside and out with 1 teaspoon of the olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Place ½ clove of garlic inside each puncture. Cover and refrigerate the leg overnight.

Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the remaining 1 tbsp salt, oregano, rosemary, and ½ tsp black pepper.

Toss together the potatoes, lemons, shallots, 2 tbsp extra virgin olive oil, and ⅔ of the spice mixture in a large roasting pan.

Rub the leg of lamb with the remaining spice mixture, and place it on top of the veggies in the pan. Pour the vegetable stock, lemon juice, and white wine into the bottom of the pan.

Place in the oven and roast until the internal temperature of the lamb leg reaches 140 degrees F, about 90 minutes, using a metal ladle to spoon the pan juices over the vegetables every 30 minutes.

Remove and allow to rest for 10 minutes before carving + serving.

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The Rewarding Life of Shepherding

Farmers, ranchers, shepherds, sheep dogs, families, and communities have not only lived and worked but thrived as a result of one of the most ancient and revered foods. Not many foods carry the longevity of the story of lamb. Today it continues to unfold across the U.S. as over 80,000 family farmers and ranchers wake up each day to write their own chapter in the story of American Lamb.

Choosing American Lamb means supporting our nation’s farmers and ranchers while enjoying a quality product that is both flavorful and nourishing.

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What is your Grazing Plan?

photography of cows during sunset

This video examines the various grazing strategies and points to consider when developing your grazing plan.  There is no one system that works for every environment. Knowing different strategies will help you to utilize your land to the best advantage for your animals, wildlife and ecosystem.

 The human factor is the most important detail in implementing your grazing plan.  Being knowledgeable about your weather patterns, plant species and having a detailed plan including evaluations of the pasture is imperative in being successful in a sustainable livestock operation.

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Lamb and Chanterelle Mushroom Phyllo Pie

Lamb Phyllo Pie

INGREDIENTS

  • 2 pounds ground American Lamb
  • 1 tablespoon salted butter
  • 1 ½ cups chopped yellow onion 
  • ¼ cup cubed pancetta 
  • 2 tablespoons minced garlic 
  • 1 tablespoon tomato paste
  • ½ pound sliced fresh chanterelle mushrooms (or any mushrooms)
  • 1 tablespoon chopped fresh rosemary 
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper 
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme 
  • 1 fresh bay leaf
  • ¼ cup port, or dry sherry
  • 1 tablespoon cornstarch
  • 1 ½ cups broth of your choice
  • 10 phyllo pastry sheets

DIRECTIONS

Preheat the oven to 350F.

 Heat a large pot over medium heat, and add the lamb. Cook, stirring, until evenly browned, 3 to 5 minutes. Pour off some fat, if desired. Add the butter, the onion, tomato paste, pancetta, mushrooms, garlic, rosemary, and spices, and cook until the onions are soft, and the flavors have melded, 5 to 7 minutes. Deglaze the pot with the port, scraping any browned bits from the bottom of the pot. Sprinkle in the cornstarch, and pour in the broth. Stir, and simmer until thickened. Remove and discard the bay leaf, and allow it to cool slightly. Note: USDA recommends ground lamb be cooked to an internal temp of 160 degrees. 

 Brush a 9 -inch pie dish with olive oil, and layer sheets of phyllo pastry in the dish, turning it as you go, and brushing each sheet with olive oil until the phyllo has covered the entire dish. (Olive oil spray is great for this!) Pour in the lamb filling, and bring the overlap up, scrunching it around the edges. Brush the phyllo with olive oil, and bake until golden brown, 25 to 30 minutes. Serve warm with your favorite sides! 

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